Back to 4 servings 8 bone-in/skin-on chicken pieces, I recommend using thighs, legs, and/or whole wings 2 cup buttermilk 2 tbsp Creole Cajun seasoning, homemade or store-bought 1 large egg + 1 egg yolk 1 tbsp yellow mustard, I use French’s 2 cup self-rising flour, yes self-rising flour 0.25 cup cornstarch 1 tbsp Creole Cajun seasoning, homemade or store-bought 1 tsp garlic powder 1 tsp onion powder 1 tsp lemon pepper seasoning Peanut oil, corn or canola oil as next best substitute, for deep frying–
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1 Step 1: Pat the chicken dry with a paper towel and then place the chicken pieces into a large resealable bag or container. Add the buttermilk, Cajun seasoning, eggs, and mustard. Use your hands (fitted with disposable gloves if desired) to toss the mixture until well combined and coated. Then close the bag/cover the container. Transfer the chicken to the refrigerator to marinate for at least 6 hours or more preferably overnight.2 Step 2: When ready to fry, remove the chicken from the fridge and let it sit out on the counter to take some of the chill off while you prep the flour dredge and preheat the oil, steps below.3 Step 3: In a large shallow pie plate or bowl, combine the flour, cornstarch, Cajun seasoning, garlic powder, onion powder, and lemon pepper seasoning and whisk the mixture until well combined.4 Step 4: In a large heavy-bottomed dutch oven or cast-iron pot over medium heat, add a few inches of oil, enough for deep frying where the chicken pieces can float. For optimal precision, use a deep-fry thermometer to heat the oil to 330-335°F. Meanwhile, set a large baking sheet fitted with a wire rack aside.5 Step 5: Back to the chicken, take a piece of chicken from the buttermilk soak, shake off excess liquid, and coat the chicken in the seasoned flour mixture. Be sure to dredge the chicken well, filling in all un-floured gaps and crevices, and then shake off any excess. Set the dredged chicken onto the baking sheet. Repeat this process until all chicken is fully coated and on the baking sheet resting- side by side but not touching.6 Step 6: Once the oil temperature of 330-335°F is reached, we’re ready to fry. Working in batches to prevent overcrowding, add four pieces of chicken to the hot oil. The oil should reach just to the top of the chicken. Fry the chicken until deep golden brown and crispy, until the internal temperature of the chicken reaches at least 165°F and the juices run clear, anywhere from 10-15 minutes. Then use a slotted utensil to transfer the fried chicken to a clean baking sheet fitted with a wire rack to drain. Ensure that the oil temperature is at 330-335°F and then repeat the process with the remaining chicken. Let the chicken rest for 5-10 minutes before serving. Enjoy!getsaucepan.com/r/1e34ca73-99c0-4b32-ac26-90eed04206e4 · Original: https://www.butterbeready.com/buttermilk-fried-chicken-recipe/
